Seabass Ceviche Recipe

Inspired by Paladar

Time45m

Serves4

chontaduro & ajíamarillo tiger's milk, sweet potato crisps

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Seabass
Cut the fresh seabass fillets into small, bite-sized cubes and place them in a mixing bowl.
2
Marinate the Fish
Pour the lime juice over the seabass, ensuring all pieces are covered. Let it marinate in the refrigerator for about 15-20 minutes, or until the fish turns opaque.
3
Add Chontaduro and Ají Amarillo
Once the fish is marinated, add the diced chontaduro, ají amarillo paste, sliced red onion, and chopped cilantro. Mix gently to combine.
4
Season the Ceviche
Season with salt and black pepper to taste. Mix again and let sit for another 5 minutes to allow flavors to meld.
5
Serve
Serve the ceviche chilled, garnished with additional cilantro if desired, alongside sweet potato crisps.